Misty Morning ESB

Williams 728
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OCB tilly

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Looking to brew a nice clean ESB...let me know what you think of this recipe. :rockin:

(the chocolate malt is just for colour...will .18lb add any undesirable flavours?)


Code: 
--------------------------
Batch Size: 5.00 gal      
Boil Size: 6.41 gal
Estimated OG: 1.059 SG
Estimated Color: 11.9 SRM
Estimated IBU: 42.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                    
10.00 lb      Pale Malt, Maris Otter (3.0 SRM)        
0.50 lb       Caramel/Crystal Malt - 20L (20.0 SRM)        
0.50 lb       Wheat, Flaked (1.6 SRM)                      
0.18 lb       Chocolate Malt (350.0 SRM)                      
1.00 oz       Goldings, East Kent [5.50 %]  (60 min)  
1.00 oz       Williamette [5.50 %]  (30 min)            
1.00 oz       Williamette [5.50 %]  (15 min)          
1 Pkgs        Nottingham (Danstar #-)
 
That looks like a nice recipe.
Is it one of your own formulations?

The chocolate will add a small amount of roastiness but not much in that quantity.
I use twice the amount in my Hob Goblin and that comes through in a nice noticeable amount.
I use four times as much in the porter and that is just right for the style.

Purely a personal thing but I'd change the williamette for fuggles.
Probably just down to my location though, williamette will match the style.
 
orfy said:
That looks like a nice recipe.
Is it one of your own formulations?

The chocolate will add a small amount of roastiness but not much in that quantity.
I use twice the amount in my Hob Goblin and that comes through in a nice noticeable amount.
I use four times as much in the porter and that is just right for the style.

Purely a personal thing but I'd change the williamette for fuggles.
Probably just down to my location though, williamette will match the style.
Click to expand...

Thanks man... it's my creation with a lot of influence from other recipes...

I was planning on fuggles but my local shop said their fuggles supplier had troubles and substituted willamette, so that's what i'm stuck with....

can't wait to brew it...
 
I've used English fuggles, American fuggles, and willamette. The American fuggles were definitely inferior, but it could have been a bad batch. (I only tried them once.) I couldn't tell the difference between the English fuggles and the willamette, both of which I have used many times.
I'd replace the Nottinham with S-04, which doesn't ferment as drily, but I know many others like Nottingham.

Looks great to me.

-a.
 
That does look like a great recipe. Please let me know how it comes out - and also, which Danstar yeast you ended up using. This looks simple for me to convert to an extract/steep recipe, too!
 

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